• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Warm hearts and tummies with claypots of yummies that speak of hearth and home.

This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Recipe Ingredient

  • 10g ginger, sliced
  • 1 tsp chopped garlic
  • 2 stalks spring onion, roughly chopped
  • 1 tbsp sesame oil
  • 1 tsp cooking oil
  • 500g duck meat, chopped
  • 50g dried shiitake mushrooms, soaked until softened
  • 200g lotus root, skinned and sliced
  • 850ml water
  • 150g ready-to-use sea cucumber, sliced
  • 2 tbsp Shao Hsing rice wine
  • Seasoning:
  • 2 tbsp oyster sauce
  • 2 tbsp abalone or scallop sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp ground pepper
  • 10g rock sugar
  • salt to taste
  • Garnishing
  • 1 stalk spring onion, roughly chopped
  • 1 stalk coriander, chopped


  1. Heat claypot over low heat for 30 seconds. Add ginger, garlic and spring onion. Stir in sesame oil and oil. Fry briefly for 20 seconds.
  2. Add the duck, mushrooms and lotus root. Toss and fry briskly for 1-2 minutes.
  3. Pour in water and bring the heat to medium high. Cover and bring to a boil. Add seasoning and simmer over medium-low heat, covered, for 35-40 minutes.
  4. Add sea cucumber and wine, and continue to cook until duck is tender. Add more water to the pot if needed.
  5. Remove from heat when done, garnish, and serve from the claypot.

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